When it comes to being a toast, the first thing the landlord thinks of is the glove membrane. It is said that students who did not have a chef or a bread machine turned off the page when they saw the three words. If such a troublesome prescription is not worth mentioning, the landlord will sympathize with it deeply. The landlord himself studied an easy-to-knead formula that did not require a machine. He had done several times, and he was not tired of eating. He shared with everyone.
In other words, it is not recommended that the machine does not meet the spirit of being worth buying. . . . In fact, the landlord has a chef machine as follows. Except that the stirring hook is made of aluminum, everything else is very good.
However, using a chef's machine to knead the dough also wash the cylinder, and the dough temperature in the summer will be relatively high. When kneading, you must also take a look from time to time. If you do not pay attention, you will rub it. In short, the principle that the landlord is too lazy to spread on the sofa is not met. Therefore, there is a combination of rubbing and toasting ideas.
Kneading bread has been popular for quite some time, using flour + water + time = gluten, with the least effort to make the most fragrant bread. Toast dough and European bag is not the same, the pursuit of tough gluten, add soft and tender texture after the oil, so the landlord intends to hand knead the dough after the formation of gluten added butter, and then refrigerated, the test effect is still relatively ideal, be regarded as Effortless to do toast.
Make a video formula450g one toast mold
Material weight baking percentage
Flour 250g 100% Recommended gold medals, don't try to buy new good, can not be compared to ah.
Liquid 175g 70% Liquid includes: eggs, milk, water, yogurt, light cream, whey, and more.
Oil 30g 12% You can use refrigerated butter, vegetable oil, etc.
Sugar 30g 12% According to different sugars, the sweetness is not the same. The sweetness of the old sugar is sweet, not sweet to eye-catching, and will not eat sweet.
If the proportion of yeast 2.5g 1% sugar exceeds 7%, high-sugar-tolerant yeast must be used, otherwise it will be weak.
Salt 2.5g 1%
Alas, the general moisture content of toast is about 65%. The result of the landlord's test is that at least 70% can achieve the basic anti-knead effect. However, 70% moisture content will make gluten less powerful than 65%, so don't demand perfect gluten. Can achieve a smooth hole, the landlord is more satisfied.
step
The first step, hit an egg. Because eggs are of different sizes, beat eggs first.
The second step, add some milk. Not all milk is recommended, and the water content will be obviously insufficient.
Recommend this milk. It can be used to add milk that is also good for drinking black tea. The feeling is that the milk fat content is relatively high.
The third step, add water. Always add 175g.
The fourth step is high sugar-tolerant yeast.
Old brand, trustworthy. Open the refrigerator after opening. Frequently doing toast like me, I quickly run out of it.
â¬‡ï¸ Step 5, mix well. 
Add flour, 250g.
Add sugar, 30g.
Add salt again.
â¬‡ï¸ Stir with a spatula until there is no dry powder.
ç›– Cover with lid to prevent water loss. Allow to stand at room temperature for 1 hour to allow the dough to initially form gluten. After 1 hour in the refrigerator, it can be stored for 3 days.
Before you make the bread, remove the dough from the refrigerator and add the refrigerated butter. There is a kneading mat or stainless steel console. Waiting for the landlord to have his own home, must engage in marble console, er er!
Knead until the butter and dough are completely blended. About 8 minutes. It may be easier for the dough to stick in the summer. If you are in a good mood, you can also choose to continue to knead until the gluten is relatively strong, about 17 minutes. The technique is to pull, fold, and it's very simple. The dough is watery and soft to the kneading surface. The landlord may just like to knead the soft dough and rub it to forget the time.
â¬‡ï¸ Refrigerate in a refrigerator for at least 1 hour. Can be placed for up to 12 hours.
Leave 2 hours for baking and baking before baking. The dough was removed and weighed approximately 490 g. The average was divided into 3 portions. Roll into a cylindrical shape.
Place it loose for 10 minutes and use a rolling pin to peck the dough into a tongue.
The cymbals rolled from one end and were cylindrical.
After 10 minutes of relaxation, flatten by hand, and the width is consistent with the mold.
Roll up. A circle and a half.
The skeleton is placed in the mold like this. The left two volumes are left and the right one is right.
The mash is fermented until the mold is full of 8 minutes and brushed with egg liquid. At room temperature 28 degrees, fermentation for one and a half hours, fermentation in the oven may be as long as 1 hour.
â¬‡ï¸ â¬‡ï¸ â¬‡ï¸ â¬‡ï¸ â¬‡ï¸ â¬‡ï¸ çƒ¤ç®± 烤箱 烤箱 烤箱 烤箱 烤箱 烤箱 , , , , , , , 180 °C 35-40 minutes, the last 15 minutes may be colored too deep, covered with aluminum foil
Let's eat after letting cool! Still a little drawing effect.
My bread knife is this, not bad, the European bag, soft bread, can be cut straight, very few flakes. Occasionally, it is okay to bring in frozen meat.
â¬‡ï¸ Air fryer is not preheated, 180 degrees Celsius, 7 minutes.
This is my favorite color.
â¬‡ï¸ â¬‡ï¸ â¬‡ï¸ â¬‡ï¸ è‡ªå·± 自己 自己 自己 自己 自己 自己 自己 一个 一个 一个 一个 一个 一个 一个 一个 一个 一个 一个 一个
Send video equipment:
Camera Nikon D800;
Lens 50 1.8D;
Tripod Yun Teng VT-888;
There is no radio equipment.
Photography lights: Two 5050's, facing the ceiling, need to customize the white balance. It will not be used during the day.
Editing software: final cut pro. Nikon really can highlight the yellow, but also drunk, lut color.
Small tipsBaking percentage refers to the proportion of other materials calculated using flour as denominator.
In addition to helping us to quickly develop finished product features, there is also a function that can be easily modified formula! If you do not want to add a lot of butter and milk, you can add 1 to 2 tablespoons of skim milk powder.
The difficulty of kneading dough has been reduced to a low level. It doesn't cost much effort to knead well, and the water content is relatively high. Do not demand gluten strength, and gluten is well distributed.
If you are still too lazy to use your hands to touch the dough, then, without butter, the milk is replaced with yogurt (not the kind of whey that is filtered out, the ordinary one is on the list), plus 1 tablespoon ~ 2 tablespoons of skim milk powder . However, the landlord did not experiment, only experience. Bread with yogurt will be super soft.